This barbecue sauce is sweet and deep. It’s tinted with the flavors of bourbon and orange, spiced with coarse black pepper and coriander, and brightened by cider vinegar.

The cooked onions and garlic remain and little minced bits in this sauce… if that bugs the heck out of you, you could totally put this sauce in the blender to smooth out. Be careful blending hot liquids, leave a bit of room in the lid for the mixture to breathe.

Sweet, orange, slightly spicy… what a beautiful barbecue glaze. I love that we can make this happen!

Heat olive oil over medium heat in a medium saucepan. Add onions and saute until translucent and slightly browned, 3 to 5 minutes. Add garlic and saute for 1 minute more. Lower heat to low and add bourbon. Scrape the browned bits of onion and garlic from the bottom of the pan as the bourbon heats. Add the remaining ingredients. Bring mixture to a simmer and cook for 30 to 45 minutes, until reduced and thickened.

Mixture can be stored in an airtight container in the refrigerator for up to a week.

Serve over cooked chicken, on top of meat loaf, cheese burgers or veggie burgers.

Oh, wow! I just listened to episode 5 of the Joy the Baker podcast where you talked about making this… and here it is… awesome. (yes, I’m behind. I usually listen to it on the train to uni and we’re on holidays… so yeah.) You guys are awesome. And, yay, second comment. This NEVER happens to me.
thank you for your blog and podcast. :)